Process of making a food product from skim milk



Patented Dec. 11, 1923.

UNITED STATES LOBE A. ROGERS,

SECRETARY PROCESS OF MAKING No Drawing.

(FILED UND'EB TEE ACT OF T 0 all whom it may concern: 7 7

Be it known that 1, Loan A. Rooms, a citizen of the United States of America, and an employee of the United States Department of Agriculture, residing at Washington, D. C. (whose ost-ofiice address is care of United States epartment of Agriculture, Washington, D. 0.), have invented a new and useful Process of Making a Food Product from Skim Milk.'

This application is made under the act of March 3, 1883, chapter 143 (22 Stat., 625) and the invention .herein described an claimed may be used by the Government of the United States or any of its oflicers or employees in the prosecution of work for the Government, or by any person in the United States, without payment to me of any royalty thereon.

The concentration of buttermilk is now a well established commercial enterprise. This is usually accomplished by evaporating part of the water in a vacuum. pan. the concentration is carried to a point at which the finished product is a semi-fluid, pasty mass it is known as concentrated buttermilk, and is used extensively as poultry feed.

In making semi-solid concentrated but termilk from buttermilk obtained by churning sour cream the casein is already precipitated and the precipitated our broken up into' small particles which have very little tendency to conglomerate when the buttermilk is heated in the pan. Consequently when buttermilk is condensed the finished product is made of very smal separate part-cles and has a homogeneous, smooth appearance. On the other hand. if skim milk which has the same chemical composition as buttermilk is soured by the addition of acid, or the growth of acid-. forming bacteria, and is subjected to the condensing process the precipitated curd is conglomerate and the finished product consists of tough lumps of curd and whey. The semisolid concentrated buttermilk 1S preserved by the acid which, in the finishe OF WASHINGTON, DISTRICT OF COLUMBIA,

OF AGRICULTURE OF THE Application filed February 24,

1 eration of the curd and PATENT orrica.

ASSIGNOR TO ASSISTANT UNITED STATES OF AMERICA.

A FOOD PRODUCT FROM SKIM MILK.

1923. Serial No. 621,061.

Manon s, 1883, 22 mar. L., 625.

product, is quite concentrated. It is necessary that this acidity should be sufliciently high to prevent the owth of bacteria. The ordinary lactic aci bacteria do not always produce sufiicient acid in the skim milk to give the required concentration in the finished product. I find that by using bacteria of the so-called La-ctobac'lllus type a much higher acidity can be obtained, an

the finished product quality.

I find that when the curd after precipitation is thoroughly broken up mechanically, the precipitated, sour skim milk may be con densed in a vacuum pan without congloma satisfactory product obtained. This is accomplished by agitation or more satisfactorily by forcing the precipitated milk through an emulser or homogenizer. In this process the milk is forced-by high pressure through a small orifice so that the curd particles are thoroughly broken up.

By this method the curd particles of the soured milk acquire the same physical condition as the particles of curd in churnec buttermilk This process is also useful in making buttermilk powder, a continuation of the process of evaporation, although a different type of machinery is necessary for removing the water after a certain concentration is reached.

I claim:

1. The process of making a food product consisting in precipitating the casein 0 skim milk by the growth of high acid producing bacteria of the Lactobacillus group, breaking the curd into fine discrete particles by forcing the soured skim milk through a homogenizer, and condensing the skim milk. 2-. The process of making a food product by precipitating the casein of skim milk by the development of acid through the fermentation of the milk sugar by bacteria, breaking the precipitated curd into fine discrete particles by mechanical means, and reducing to a pow er. d LORE A. ROGERS.

which is simply has a better keeping 

